Banh Cuon

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large bowl, whisk together the rice flour, tapioca starch, and salt. Gradually pour in the lukewarm water while whisking to prevent lumps, then stir in the cooking oil. Let the batter rest for at least 30 minutes.

   Ongeveer 5 min

   Tip van de kok: Resting the batter is crucial for a smooth, pliable texture in the final crepes.

2. 2

   While the batter rests, place the dried wood ear mushrooms in a small bowl and cover with hot water. Let them soak for 15-20 minutes until fully rehydrated.

   Ongeveer 20 min

3. 3

   Prepare the dipping sauce by combining fish sauce, water, granulated sugar, and lime juice in a small bowl. Stir until the sugar is completely dissolved, then mix in the minced garlic and optional chili.

   Ongeveer 5 min

   Tip van de kok: For a gluten-free dish, ensure you are using a certified gluten-free brand of fish sauce.

4. 4

   Drain the soaked mushrooms, trim off any hard stems, and finely chop them.

   Ongeveer 5 min

5. 5

   Heat cooking oil in a large skillet or wok over medium-high heat. Add the chopped shallots and sauté for 1-2 minutes until fragrant.

   Ongeveer 3 min

6. 6

   Add the ground pork to the skillet, breaking it up with a spoon. Cook until it is no longer pink.

   Ongeveer 5 min

7. 7

   Stir in the chopped mushrooms, fish sauce, and ground black pepper. Cook for another 2 minutes, then remove from heat and set the filling aside.

   Ongeveer 3 min

8. 8

   Prepare your steaming station. Have a large, lightly oiled plate ready for rolling. Give the rested batter a good stir.

   Ongeveer 2 min

9. 9

   Heat a 25-28cm non-stick skillet with a lid over medium heat. Brush a very thin layer of oil onto the pan. Pour a ladle of batter into the center and quickly swirl to create a thin, even crepe. Cover and steam for 60-90 seconds, until the crepe is translucent and cooked through.

   Ongeveer 2 min

   Tip van de kok: Finding the right heat is key; if it's too high the crepe will get crispy, too low and it will be gummy.

10. 10

    Carefully slide or flip the cooked crepe onto your oiled plate. Place a spoonful of the pork filling along one edge and gently roll it up into a cylinder. Place the finished roll on a serving platter.

    Ongeveer 2 min

    Tip van de kok: The crepes are very delicate, so work gently to avoid tearing.

11. 11

    Repeat the process of oiling the pan, steaming, filling, and rolling until all the batter is used.

    Ongeveer 18 min

12. 12

    Top the platter of Banh Cuon with a generous amount of fried shallots. Serve immediately with the dipping sauce, fresh herbs, bean sprouts, and sliced Vietnamese pork sausage on the side.

    Ongeveer 2 min